Corned Beef Hash with Eggs

Ingredients

• •6 whole dried red New Mexico hatch or guajillo chiles, stemmed, seeded
• •¼ medium medium red onion, chopped
• •1 clove garlic clove
• •2 tablespoons extra-virgin olive oil
• •2 tablespoons white balsamic or white wine vinegar
• •6 tablespoons unsalted butter
• •1 medium medium red onion, thinly sliced
• •6 cloves garlic cloves, smashed
• •2 cups thinly sliced green cabbage
• •1½ pound Yukon Gold potatoes
• •1 teaspoon Four Seasons Blend
• •12 ounces cooked corned beef
• •6 large eggs
• •¼ cup chopped fresh flat-leaf parsley

Cooking Instructions

1. 1.

   Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.

   20 min

2. 2.

   Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.

   5 min

3. 3.

   Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.

   20 min

4. 4.

   Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.

   30 min

5. 5.

   Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.

   10 min